Fontina Panini With Spinach Recipes

MUSHROOM, SPINACH, AND FONTINA PANINI

Steps:

• In a saucepan, melt 1 1/2 tablespoons butter over med-high heat; add in mushrooms and shallots; saute until mushrooms are softened and release their juices, 3-5 minutes.
• Continue to cook, stirring often, until most of the liquid is absorbed, 2-3 minutes longer.
• Stir in the Cognac, chopped tarragon, and salt and pepper to taste.
• Cook/stir, for 1 minute; let cool slightly.
• Preheat the sandwich grill; melt the remaining 1 tablespoon butter in a small saucepan over med-high heat.
• Place bread slices on a work surface and brush 1 side of each with the melted butter.
• Turn and layer 1/4 of the cheese, half of the mushrooms, and half of the spinach on the unbuttered side of two of the bread slices.
• Divide the remaining cheese on top; place the remaining 2 bread slices on top, buttered sides up, and press to pack gently.
• Place the panini in the grill; close the top plate, and cook until the bread is golden and toasted, the spinach is wilted, and the cheese is melted, 3-5 minutes; serve immediately.

FONTINA PANINI WITH SPINACH

Steps:

• Heat closed contact grill or panini maker for 5 minutes. Meanwhile, spread 1 side of each bread slice with honey mustard; sprinkle onions over 4 slices of bread. Layer with spinach, roasted peppers, cheese and remaining bread slices.
• Place sandwiches on grill. Close grill; cook 2 to 3 minutes or until bread is toasted and cheese is melted. Cut each sandwich in half to serve.

PANINO DI PROSCIUTTO E FONTINA

Steps:

• Place 1 to 2 slices of fontina atop 1 bread slice. Top with the onions. Season with salt and pepper. Then add spinach and prosciutto. Add the remaining slice(s) of fontina. Top with the second bread slice. Brush both sides of the sandwich with the oil.
• Heat a grill pan over medium-low heat. Grill the sandwich until the bread is golden brown and the cheese melts, pressing down with a metal spatula or grill press, about 4 minutes per side.